What is spring water?

A spring is a location at the land surface where ground water discharges from the aquifer, creating a visible flow.

International Bottled Water Association (IBWA) defined spring water as ‘..water derived form a underground formation from which water flows naturally to the surface of the earth.. and is not derived from a municipal system or public water supply’.

An aquifer is a geologic formation or group of hydraulically connected geologic formations storing and transmitting significant quantities of potable groundwater.

The water must be collected at the spring or through a borehole tapping the underground formation that feeds the spring.

Due to its high quality, spring water usually does not requires any treatment as for instance screening, flocculation, clarification, filtration, the addition of chemicals or the use of ultraviolet light.

There have been various proposed classifications of springs, based on different characteristics, of which the most common are:
*Discharge rate and uniformity
*Character of the hydraulic head (pressure) creating the discharge
*Geologic structure controlling the discharge
*Water quality and temperature

Chemical analyses of spring water are useful in classifying the water by type and to determine potential uses where water quality is important.

For example, high total hardness requires excessive soap and detergent for laundering, high iron causes staining of sanitary fixture s and clothing, high fluoride causes dental fluorosis or staining of teeth.
What is spring water?

Hard Red Spring Wheat

Three market classes of wheat are typically grown: hard red winter wheat, hard red spring wheat and durum wheat.

Hard red spring wheat is grown principally in North and South Dakota, Montana, Minnesota and the Prairie Provinces of Canada, where the winters are too severe to grow winter wheat.

It may be grown in other areas to replace winter wheat that has failed due to winter killing, drought or other causes.

The principle hard red spring wheat districts have a fairly deep black soil and dry, hot summers, both important factors in the production of a high grade wheat suitable for milling as bread flour.

Hard red spring wheat is divided into three subclasses according to its content of dark, hard, and vitreous kernels. These subclasses are:
*Dark northern spring wheat – hard red spring wheat with 745% or more of dark, hard and vitreous kernels
*Northern spring wheat- hard red spring wheat with 25% or more but less 75% dark, hard and vitreous kernels
*Red spring wheat – hard red spring wheat with less 25% of dark, hard and vitreous kernels.

Overall, hard red spring accounts for about 20% of the total wheat acreage in the United States.

This class of wheat is typically used for making pan, hearth bread and rolls. The highest quality breads are made from hard red spring wheat. This due to it has highest amount of gluten of the commonly grown wheats.
Hard Red Spring Wheat